Rosemary Flatbread With Cannellini Bean Dip Recipe

Name: Rosemary Flatbread With Cannellini Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: flatbread ROSEMARY; 1 teaspoon olive oil; 8 3/4 ounces bread mix; 3 tablespoons rosemary needles fresh, finely chopped + a few small sprigs to garnish; milk to glaze; 1 tablespoon coarse sea salt; bean dip CANNELLINI; 13 1/2 ounces cannellini beans drained, rinsed; 3 tablespoons olive oil + extra to drizzle; 2 cloves garlic minced; 3 tablespoons lemon juice; 2 tablespoons fresh basil leaves chopped

Servings: persons

flatbread ROSEMARY
1 teaspoon olive oil
8 3/4 ounces bread mix
3 tablespoons rosemary needles fresh, finely chopped + a few small sprigs to garnish
milk to glaze
1 tablespoon coarse sea salt
bean dip CANNELLINI
13 1/2 ounces cannellini beans drained, rinsed
3 tablespoons olive oil + extra to drizzle
2 cloves garlic minced
3 tablespoons lemon juice
2 tablespoons fresh basil leaves chopped

1
Preheat oven to 450u00b0F. Grease a baking tray.
2
For the rosemary flatbread, prepare bread mix with oil following package instructions. Knead in 1 1/2 tbsp rosemary. Let rest for 10 mins then shape into a 1/2 inch thick round. Place on prepared tray, cover and let proof in a warm area for 30-40 mins, until doubled in size.
3
Make indents in the top with floured fingers then brush with milk. Sprinkle with remaining rosemary and sea salt. Bake for 15-20 mins, until golden brown. Let cool.
4
Meanwhile, for the dip, combine cannellini beans, olive oil and garlic in a food processor. Pulse until coarsely chopped. Add lemon juice and basil. Season then transfer to a serving bowl. Drizzle with a little oil. Serve with sliced bread and antipasti.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: flatbread ROSEMARY, 1 teaspoon olive oil, 8 3/4 ounces bread mix, 3 tablespoons rosemary needles fresh, finely chopped + a few small sprigs to garnish, and more.

Yes, Rosemary Flatbread With Cannellini Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rosemary Flatbread With Cannellini Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions